Ingredients
- 1 ½ cups raisins
- 3 tablespoons brandy
- 1 ½ cups butter
- 2 ⅔ cups sugar
- 4 eggs
- 3 cups unbleached white flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ¾ cup sour cream
Method
Preheat the oven to 325º. Oil and flour the bundt pan. Combine the raisins and brandy in a small bowl and set aside while you prepare the cake batter.
With an electric mixer, cream the butter with the sugar until light, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, and salt and set aside. Drain the raisins, reserving the brandy. Combine the vanilla, sour cream, and reserved brandy and mix until blended.
Add the flour mixture and sour cream mixture alternately to the butter-egg mixture, beating well after each addition. Stir in the plumped raisins. Pour the batter into the prepared pan and bake for about 1 ¼ hours, until a knife inserted in the cake comes out clean. Allow to cool for 10 minutes, then invert onto a serving plate.
Notes
When raisins are plumped in brandy and folded into a rich sour cream batter, the result is a cake reminiscent of fine old European baking. This new addition to our repertoire is fast becoming one of Moosewood's most beloved poundcakes. It is smooth and rich, and every bite of raisin bursts with brandy.
Brandied Raisin Sour Cream Poundcake. To import, drag image to your MacGourmet recipe box.